Don’t Phunk With My Black Eyed Peas
Evening! I hope your day has gone well.
Ryan and I hit the store this afternoon to buy the necessary items for a Southern dinner feast…vegetarian style. On the menu: black eyed peas, collard greens + kale, and cornbread.
We usually eat black eyed peas every New Years day for good luck, but I decided to test out this recipe early since our traditional one has meat in it (ham hock…yuck!). Do you eat black-eyed peas for good luck in the New Year? It’s something we’ve done since I was a little girl—I’m pretty sure it works, too! I’ve always had good luck
Can I just say that I’d like to pat myself on the back for this one? It was D-E-L-I-S-H. The black-eyed peas started out as a recipe from The Vegan Table, but we strayed from the original pretty quickly. Our final recipe was:
Southern Style Black Eyed Peas (just in time for the New Year!)
1 sweet onion, chopped
2 garlic cloves, chopped
1 red bell pepper, chopped
1/2 green bell pepper, chopped
1 tbsp. olive oil
1/2 tsp. bacon salt (yes, it’s vegetarian!!)
1/2 tsp. liquid smoke
1/4 tsp. dried thyme
2 16 oz. cans black eyed peas, drained and rinsed
1 16 oz. can diced tomatoes
1 cup vegetable broth
1/4 tsp. salt
1 tbsp. brown sugar
In a heavy-bottomed pot, heat olive oil. Add garlic and onion and cook until beginning to soften, about 5 minutes. Add bacon salt and cook for another 5 minutes. Add red and green bell pepper, thyme, and liquid smoke. Cook for another 5-10 minutes. Add black eyed peas, tomatoes, vegetable broth, and salt. Bring to a boil, then reduce heat and simmer for at least 30 minutes. Add brown sugar and stir to incorporate.
Prepare yourself for a year of luck!!!
I wasn’t sure what to expect with this recipe, but it was really, really good! We served our black-eyed peas over brown rice. My dad and Ryan added ham to theirs
Along with the peas, we had sautéed collard greens and purple kale. I hadn’t planned on adding the kale, but I found some really pretty purple kale at the grocery store, so I decided to throw it on in for a little variety and an extra healthy kick! I sautéed the greens in my mom’s big wok, with about a tablespoon of olive oil. I also added a tbsp. of brown sugar, about 1/4 cup of golden raisins, and about 1/4 cup of vegetable broth. This was a delicious side!
Topped with some good old-fashioned Louisiana Tabasco sauce:
Hope you’re having a good night wherever you are! I think we’re going to play a little Scrabble and then head to bed.
Good night, dear readers!